Mang Inasal Chicken Empanada is a Filipino baked pastry filled with a savory chicken mixture, potatoes, and raisins, wrapped in a flaky, golden crust. Inspired by the popular grilled chicken chain’s version, this empanada brings together sweet and savory flavors in a handheld snack that’s perfect for merienda or a light meal. The combination of a buttery crust and a well-seasoned chicken filling makes it a crowd-pleaser that’s easier to make at home than you might think.
Ingredients
- For the dough:
- 2 ½ cups (315 g) all-purpose flour, plus extra for dusting
- 1 tsp salt
- 1 cup (225 g) cold unsalted butter, cut into small cubes
- 1 large egg
- ½ cup (120 ml) ice-cold water
- 1 tbsp white vinegar (optional, for extra flakiness)
- For the filling:
- 2 tbsp cooking oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 lb (450 g) boneless, skinless chicken thighs, cut into small cubes
- 2 medium potatoes (about 300 g), peeled and diced small
- ½ cup (80 g) raisins
- ½ cup (120 ml) chicken broth
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- ½ tsp ground black pepper
- Salt to taste
- For egg wash:
- 1 large egg, beaten with 1 tbsp water
Instructions
- Make the dough: In a large bowl, whisk together flour and salt. Add the cold butter cubes and cut them into the flour using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces. In a small bowl, beat the egg, then add the ice-cold water and vinegar. Pour the liquid into the flour mixture and stir with a fork until the dough just comes together. Turn out onto a floured surface, knead gently 3–4 times until smooth, then shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
- Cook the filling: While the dough chills, heat oil in a large skillet over medium heat. Sauté onion and garlic until fragrant, about 2 minutes. Add the chicken cubes and cook until no longer pink, about 5 minutes. Stir in potatoes, raisins, chicken broth, soy sauce, brown sugar, and black pepper. Bring to a simmer, then reduce heat to low and cook uncovered for 10–12 minutes, stirring occasionally, until the potatoes are tender and the liquid has mostly evaporated. Season with salt if needed. Let the filling cool completely before assembling.
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Assemble the empanadas: On a floured surface, roll out the chilled dough to about ⅛-inch (3 mm) thickness. Use a round cutter (about 5 inches / 12 cm in diameter) to cut out circles. Gather scraps and re-roll once. Place about 2 tablespoons of filling in the center of each circle. Brush the edges with a little water, fold the dough over to form a half-moon, and press with a fork to seal. Place on the prepared baking sheet.
- Bake: Brush the tops of the empanadas with the egg wash. Bake for 25–30 minutes, until golden brown. Let cool for 5 minutes before serving.
Tips
- Keep the dough cold: Cold butter is key to a flaky crust. If the dough gets too warm while rolling, return it to the fridge for 10 minutes.
- Cool the filling completely: Warm filling will melt the butter in the dough and make it tough. You can make the filling a day ahead and refrigerate it.
- Don’t overfill: Too much filling makes sealing difficult and can cause the empanadas to burst open during baking. Stick to about 2 tablespoons per circle.
- Substitutions: If you don’t have chicken thighs, use breast meat (cook a few minutes less). You can replace potatoes with carrots or use a mix of both. For a sweeter filling, add ¼ cup (40 g) of chopped pickles or a teaspoon of pickle relish.
Serving Suggestions
Serve the empanadas warm as a snack with a dipping sauce of vinegar with garlic and chili, or with a simple side salad. They also pair well with a bowl of soup or a fresh fruit juice. For a heartier meal, serve alongside garlic rice and a fried egg.
Variations
This recipe is versatile. For a spicier version, add a chopped chili pepper or a teaspoon of chili flakes to the filling. You can also swap the chicken for ground beef or pork (cook until browned, then proceed). For a vegetarian option, use mashed chickpeas or crumbled tofu and vegetable broth. If you prefer a sweeter empanada, increase the sugar and add a bit of pineapple tidbits.
Storage and Reheating
Store baked empanadas in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 8–10 minutes, or until heated through. You can also reheat in an air fryer at 350°F (175°C) for 5–6 minutes. Unbaked empanadas can be frozen on a baking sheet, then transferred to a freezer bag for up to 2 months. Bake from frozen, adding 5–7 minutes to the baking time.
Frequently Asked Questions
Can I use store-bought pie crust instead of making dough from scratch? Yes, you can use a store-bought pie crust or puff pastry. Puff pastry will give a lighter, flakier texture, but it may be more delicate. Adjust baking time as needed, usually 20–25 minutes.
Why did my empanadas burst open in the oven? This usually happens when the filling is too moist or too much filling is used. Make sure the filling is well-drained and cooled, and don’t overfill. Also, ensure the edges are sealed tightly with a fork or by crimping.
Can I fry these empanadas instead of baking? Yes, you can deep-fry them at 350°F (175°C) for 3–4 minutes until golden brown. If frying, you may want to omit the egg wash and just seal the edges well. Frying gives a different texture, but it’s delicious.
How do I know the chicken is fully cooked? The chicken is cooked when it reaches a safe minimum internal temperature of 165°F (74°C) as measured with a food thermometer. Since the filling is cooked before baking, this should be reached during the stovetop step. Check the filling temperature before assembling.
Can I make the dough ahead of time? Yes, the dough can be made up to 2 days ahead and kept refrigerated. Let it sit at room temperature for 10 minutes before rolling.
What if I don’t have a round cutter? You can use a small bowl or a glass as a substitute. Just make sure the edges are even.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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